If you’re using your oven, preheat it to 400° and line a baking sheet with parchment paper.

Place the potatoes in a large pot with enough water to cover them plus an inch. Bring to a rolling boil and cook the potatoes are fork-tender, about 15-20 minutes.

Drain the potatoes and place them in a large bowl with the non-dairy milk, potato starch or corn starch, garlic powder, onion powder, sea salt, cayenne pepper, and black pepper. Mash everything together with a potato masher or large fork until it’s the consistency of mashed potatoes.

Roll the mixture into 1-inch nuggets. I like to use a small scoop to speed things up.

If you’re using your oven, place the nuggets on the baking sheet and bake for 30 minutes, or until the nuggets are golden brown. If you’re using your air fryer, cook them for about 15 minutes on 400°. Whichever cooking method you use, be sure to flip the nuggets at the halfway point.

While the nuggets are cooking, whisk together the hot sauce and vegan butter.

Place the nuggets in a large bowl or on a serving dish platter, and drizzle with the hot sauce mixture. Then drizzle on the ranch dressing and top with the chopped chives or parsley. Serve with extra ranch dressing on the side for dipping.